作　　者： (吴昊）;

机构地区： 南京农业大学中华农业文明研究院,江苏南京210095

出　　处： 《楚雄师范学院学报》 2017年第4期27-30,共4页

摘　　要： 季鸿崑先生的遗作《中国饮食科学技术史稿》结合人文社会科学与自然社会科学的理论知识,初步提出:"食学"概念。书中从始至终贯穿一条鲜明的"科学技术与人文思想"相结合的主线,不仅继续深挖以往传统食学领域的学术观点,并在此基础上进行学术创新,运用现代自然科学知识对中国食品工艺和科学技术的应用,中国烹饪技术展史予以详述,提出崭新且独到的学术观点,是一部食学研究领域的扛鼎之作。 A History of Culinary Technology of China, the posthumous work of Ji Hongkun, is among the first to put forward the concept of ＂foodology＂ based on knowledge of both social and natural sciences. Throughout the book, the idea of combination of technology and humanity is unmistakably felt. Departing from existing results in foodology, the author goes deeper into the subject and, by applying advancement of natural sciences to both food and culinary culture, successfully relives the history of China＇ s culinary tech- nology and supplies creative academic views. This book is a real great work of foodology.

关 键 词： 中国饮食科学技术史稿 季鸿崑 食学